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Sheet-Pan Gnocchi With Asparagus and Leeks

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Pixicook editorial team

A simple and flavorful sheet-pan dinner featuring crispy gnocchi, tender asparagus, leeks, and peas.

Ingredients for Sheet-Pan Gnocchi With Asparagus and Leeks

units in
USchevron
serves
4 peoplechevron

Gnocchi, fresh, refrigerated, precooked

0 oz

Olive Oil

tablespoons

Unsalted Butter

tablespoons

Kosher Salt

teaspoons

Black Pepper, freshly ground

to taste

Asparagus, trimmed and cut into thirds

0 lb

Leek, trimmed, halved lengthwise, then sliced 1/2-inch thick

cups

Shallots, trimmed and sliced lengthwise 1/4-inch thick

cups

Frozen Peas, thawed

cups

Lemon, scrubbed

each

How to Make Sheet-Pan Gnocchi With Asparagus and Leeks

1. Preheat Oven

Preheat your oven to 425 degrees. This high heat will help the gnocchi and vegetables get a nice roasted flavor and texture.

2. Prepare Gnocchi

In a large rimmed baking sheet, toss the gnocchi with 2 tablespoons of olive oil, 1 tablespoon of butter, and 1/2 teaspoon of salt. Spread them out evenly on the sheet.

3. Prepare Vegetables

On another rimmed baking sheet, combine the asparagus, leeks, and shallots. Drizzle with 1 tablespoon of olive oil and dot with 1 tablespoon of butter. Season with 1/2 teaspoon of salt and a generous amount of black pepper. Toss everything together to ensure the vegetables are well-coated.

4. Roast Gnocchi and Vegetables

Place the gnocchi on the bottom rack of the oven and the vegetables on the top rack. After 5 minutes, give the vegetables a good stir to distribute the melting butter, but leave the gnocchi undisturbed.

5. Continue Roasting

Roast the vegetables for a total of 15 minutes, stirring once or twice more. The gnocchi should roast for 20 to 25 minutes until they are golden brown on one side.

6. Add Peas

In the last 5 minutes of cooking, stir the thawed peas into the vegetable mix. This short roasting time will warm the peas without overcooking them.

7. Combine and Finish

Once everything is nicely roasted, combine the gnocchi and vegetables on one baking sheet. Grate the zest of the lemon over the top, then sprinkle with half of the Parmesan cheese and the chives, if using. Toss everything together gently to mix. Taste and adjust the seasoning with more salt and pepper if needed.

8. Serve

Transfer to a serving bowl or platter, and finish with the remaining Parmesan and a sprinkle of chives before serving.

Pitfalls and tips

Preheat Your Sheet Pan

Heating your sheet pan in the oven before spreading out your gnocchi helps them start crisping up immediately.

Single Layer Is Key

Spread the gnocchi in a single layer with enough space between them to prevent steaming and encourage roasting.

Serve Immediately

The dish is best enjoyed hot from the oven for maximum crispiness.

Choose the Right Gnocchi

For a crispy texture, select shelf-stable gnocchi rather than the refrigerated or frozen varieties. The drier dough of shelf-stable gnocchi will crisp up better in the oven.

Monitor Oven Temperature

Keep an eye on the gnocchi as they roast and adjust temperature accordingly for perfect crispiness.

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